Description
A comforting and flavorful beef ramen noodle dish made effortlessly in the slow cooker.
Ingredients
Scale
For the Crust:
- 1 lb beef chuck roast, thinly sliced
- 4 cups beef broth
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp minced garlic
- 1 tsp ginger paste
- 2 packs ramen noodles (seasoning packets discarded)
- 2 cups sliced mushrooms
- 1 cup shredded carrots
- 2 green onions, sliced
- 1 tbsp sesame oil
Instructions
1. Prepare the Crust:
- In the slow cooker, combine beef broth, soy sauce, brown sugar, garlic, and ginger paste. Stir well.
- Add the sliced beef and mushrooms to the slow cooker. Cover and cook on low for 6-7 hours or high for 3-4 hours.
- About 30 minutes before serving, add the shredded carrots and ramen noodles to the slow cooker. Stir gently to submerge the noodles.
- Cover and cook for an additional 20-30 minutes until noodles are tender.
- Stir in sesame oil and garnish with sliced green onions before serving.
Notes
You can customize the seasonings to taste.